Perfect Hard Boiled Eggs
User Reviews
4.7
Perfect Hard Boiled Eggs
Description
This method for Perfect Hard Boiled Eggs involves gently placing eggs in a pot with enough water to cover them by about half an inch. Adding baking soda or vinegar helps with shell peeling and texture. After bringing to a rolling boil, the pot is removed from heat and covered; the residual heat cooks the eggs evenly without harsh boiling agitation.
Four to five minutes covered yields soft, jammy yolks, while ten to twelve minutes produces fully hard boiled yolks. Immediate transfer to an ice bath stops cooking which helps prevent overcooking and eases shell removal. Running cold water and gentle cracking release shells cleanly.
This controlled technique reduces greenish yolk discoloration and avoids rubbery whites, resulting in consistently cooked eggs suitable for salads, snacks, or other recipes.
Ingredients
- 12 egg
- 1 tablespoon vinegar pick one, or baking soda
Instructions
- Place the eggs in a large saucepan or Dutch oven. Do not over crowd the pot, make sure there is enough room for water to circulate around each egg. If there isn't, work in batches of 6.
- Add the baking soda or vinegar.
- Fill pot with cold water to about 1/2 inch above egg tops.
- Bring the water to a boil.
- When the water reaches a full, rolling boil (not just a simmer), then remove from heat and cover.
- For jammy yolks (soft boiled), cover for 4-5 minutes, for hard boiled (solid, cooked yellow yolk), cover for 10-12 minutes. You can also pick any time between based on preference.
- Immediately remove eggs using a metal slotted spoon or tongs and submerse in an ice bath to stop the cooking process.
- Run under cold water and gently break and remove the shells.
- If you've tried this technique, come back and let us know how it was in the comments or star ratings.
Notes
- Eggs can also be cooked using this method in an Instant Pot for convenience.
- Do not overcrowd the pot; cook in batches of six if necessary to allow water circulation.
- Adjust timing between 4–12 minutes depending on yolk firmness preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 62mg | 3% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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